Ingredients

-1 recipe basic egg pasta dough or 1 lb purchased fresh or dried fettuccine
For Sauce:
-1 tablespoon unsalted butter
-2 tablespoons minced shallots
-2 cups heavy cream
-1/4 cup dry Italian white wine
-6 oz medium shrimp, peeled, deveined, halved lengthwise
-1/4 pound sea scallops, sliced crosswise 1/4 inch thick
-1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin julienne strips
-1/2 cup oil-cured black olives, pitted and cut in halves
-1/2 cup freshly grated Parmesan cheese
-Salt and ground white pepper
-Freshly grated nutmeg

Directions

FOR PASTA: Cover and let pasta dough rest for 1 hour as directed. Then, roll out the dough to about 1/16-inch thick. Cut dough into 1/4 inch wide noodles. Separate the pasta strands and toss gently to prevent sticking. Set aside to dry for at least 30 minutes.

FOR SAUCE: Melt butter in a large skillet over medium heat. Add the shallots and sauté until almost translucent, about 3 minutes. Pour in the cream and bring to a boil. Reduce the heat to medium and simmer, uncovered, until slightly thickened, about 6 minutes. Add the wine and simmer for 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until al dente, gently stirring to prevent the pasta from sticking together, about 3 minutes for fresh pasta and 8 minutes for dried or according to package directions.

While the pasta is cooking, add the shrimp, scallops and sun-dried tomatoes to the sauce and simmer for 1 minute. Add the olives and Parmesan cheese. Raise the heat to high and bring to a boil.

Drain the pasta briefly in a colander and immediately add it to the sauce. Toss well and cook briefly until the pasta is very hot.

Season to taste with salt, white pepper and nutmeg. Transfer to warmed individual plates and serve immediately.

Ingredients

10 limes, fresh pulp and juice
30 leaves of fresh mint
3⁄4 cup sugar
1 cup white rum
club soda, chilled

Directions

Place lime juice, mint and sugar into a pitcher.
Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired.
Garnish with fresh mint and lime slices.

Aloe vera is an amazing plant. It’s so good to use in smoothies, for internal lubrication, skin health, strong nails and shiny hair.
It is also really good for sunburn or insect bites to relieve the pain.

Ingredients

-8 leaf aloe vera

-800 milliliters water

-2 grains lemon-sugar as desired

Directions

We take the leaves and remove the skin.With a spoon take the gel and allow into electric cankerous .Throw a little water and mix as gel digest.In a jerri take pure water and gel .Add lemon and sugar and temptation together .And allow into the refrigerator for 1 hour and we serve .

Ingredients (serves 4-6)

-80 grams butter
-2 shallots, chopped
-1 cup leek, finely chopped
-450 grams risotto rice
-1 litre hot vegetable stock
-½ tbsp. saffron threads
-150 ml dry vermouth
-50 grams caviar
-1-2 tbsp. Parmesan cheese
-Pepper
-Juice and zest of a lime
-2 tbsp. finely chopped chives

Directions

In a pan, heat the butter, and add the shallots and leek, cooking gently for 7 or 8 minutes, stirring occasionally. Add in the rice, making sure to coat it with the juices in the pan. Add half of the dry vermouth, then bring to a simmer and cook until all the liquid is absorbed. Add enough stock to cover the rice and gently simmer until all liquid is absorbed again. Continue to add stock, a little at a time, for 15 mins. Half way through, add the saffron threads, juice and zest of the lime, and the remaining vermouth. Just before the final ladleful of stock, add the cheese. Remove from the heat, add the caviar, and pepper, and half of the chives. Cover the pan with the lid, off the heat, for a few minutes. Serve with the remaining chives.

1-Quickly pickle vegetables by soaking in an acidic liquid. The simplest way you can pickle vegetables is to immerse slices or chunks in an acidic liquid such as vinegar, lemon juice, or whey. Other mildly acidic ingredients that you can use for pickling, include pomegranate juice, verjuice (underripe grape juice), soy sauce, and miso. Acid-pickled foods are a great alternative to fresh salads and can add a lot of interest to your meals. Think of them as crunchy, mouthwatering fast food.

2-Ferment fruits or vegetables into wine or vinegar. When you have a bumper crop of fruits or vegetables, that’s the time to make wine or vinegar. Ferment almost any type of fresh or dried fruit to make a delicious “country” wine. Popular fruit choices include pears, peaches, or plums, and vegetables with a sweet nature, such as beets, carrots, corn, sweet potatoes, tomatoes, or winter squash. Reclaim fruit and vegetable peels before you discard them in the compost bin and use them to make vinegar. Exploit apple peelings left over after making applesauce, as well as orange peels, pineapple peels, and potato peels. Wine or vinegar making is also a good method to make use of culls, seconds, overripe, or fallen fruit. Just make sure that any of the produce you use is free of any mold, trimmed of any bruises, and thoroughly washed.

3-Pickle or ferment vegetables with dry salt. Easy, practical, and inexpensive, you can use dry salt either to pickle or ferment a wide variety of vegetables. High salt concentration prevents fermentation to preserve vegetables in a near-fresh state. Use this method for cauliflower, cooking greens (spinach, kale, chard), shelled peas, and string beans. People familiar with this method consider dry-salted vegetables to be far superior in taste and texture to canned or frozen ones. In contrast, using a low salt concentration causes the vegetables to ferment and make products like sauerkraut or kimchi from cabbage. The sauerkraut method also works on turnips, rutabagas, and kohlrabies, for delicious wintertime sandwich and burger toppings or garnish for charcuterie.

4-Macerate fruits with alcohol. Macerating fruits in alcohol is a form of pickling that is very common in cultures throughout Eastern Europe. It is an easy process that you can do at home with fresh fruit and vodka. You can add spices to the soaking liquid and use other types of liquor (such as rum or brandy), as long as it is at least 80 proof. Brandied or maraschino cherries are common examples of macerated fruits, and the resulting fruited liquor is a delicious beginning or end to any meal.

5-Cellar root vegetables. Cellaring is any form of storage that holds food in optimum condition for an extended period. Today’s modern “root cellar” is the refrigerator. However, a cold food cellar can be accomplished by using something as simple as a cool basement closet or fashioned using a clean metal or plastic, food-safe container that is partially buried in the ground. Root crops are the ideal cold cellar inhabitant, such as beets, carrots, turnips, and parsnips. Use these vegetables throughout winter as a roasted side dish, shredded for latkes, simmered in soups and stews, or baked into muffins and breads.

Ingredients

-2 tablespoons butter
-1 small onion, chopped
-1 green bell pepper, chopped
-4 eggs
-2 tablespoons milk
-3/4 teaspoon salt
-1/8 teaspoon freshly ground black pepper
-2 ounces shredded Swiss cheese

Directions

Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
Shred the cheese into a small bowl and set it aside.
Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Ingredients

Makes about 10-12 biscuits
-2 cups (250g) flour
-2 1/2 tsp (10g) baking powder
-1 tbsp (15g) sugar
-1/4 tsp salt
-1 1/2 tsp garlic powder
-5 tbsp (70 g) cold unsalted butter, cut into small cubes
-3/4 cup (200g) buttermilk, cold
-1 cup (100g) matured cheddar cheese, grated

For brushing the tops
-2 tbsp (30g) melted butter
-1 clove garlic, minced
-1 tsp chopped fresh parsley
-1/4 tsp salt

Directions

Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
In a medium-large bowl whisk together flour, sugar, salt, baking powder and garlic powder. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
Add the grated cheese and just give a quick stir to combine with the flour mixture. Incorporate the cold buttermilk until just combined, don't overmix.
Take large spoons of mixture and with the help of another tablespoon place them on the prepared baking sheet. Optional sprinkle some grated cheese on top of each.
Bake for about 15-18 minutes until golden brown.
While they bake, prepare the butter mixture. Melt the butter into a small sauce pan, add garlic, parsley and salt and cook for 1 minute. Remove from heat.
Brush the tops of the biscuits with butter mixture and serve hot.